Chicken Parmigiana

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Southern Italian

Rated: 5 stars out of 5Rate itRead users' reviews (78)

RECIPE
COMMENTS & REVIEWS(78)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 15 min

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Ingredients

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish

Directions

Preheat oven to 400 degrees F.

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

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Comments & Reviews

recipe Chicken Parmigiana
Julie Munster, IN 02-08-2010
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Mouthwatering
Rated: 5 stars out of 5

I made the tomato sauce in the afternoon and it smelled so good that I had to make a little pasta right then and there to try... it. It was so flavorful! Cubanelle peppers are a new and wonderful taste to my palate. I agree that the flour and bread crumbs should be poured "as you go." Definitely will be added to my repertoire of favorite recipes.Read more
recipe Chicken Parmigiana
elena tampa, FL 02-08-2010
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Delicious
Rated: 5 stars out of 5

This was my first time making Chicken Parmigiana. And I am happy I chose this recipe. It was easy to follow and the result... was amazing. My daughters had never had this dish before and now it is their favorite. Read more
recipe Chicken Parmigiana
rach woodstock, GA 01-30-2010
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Delicious
Rated: 5 stars out of 5

Great recipe, very simple. Used a lot less flour and only 2 eggs and didn't even need that much. I would recommend pouring... flour and breadcrumbs as you go, so you don't waste a lot of ingredients like I did. Also, may want to put the chicken in a casserole dish otherwise the sauce may drip into the bottom of the oven. Recipe is wonderful!Read more
recipe Chicken Parmigiana
Rose Jacksonville, FL 01-25-2010
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best ever!
Rated: 5 stars out of 5

delicious chicken was sooo crispy i will be making this over and over agian!
recipe Chicken Parmigiana
Ashley Covington, WA 01-20-2010
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Excellent!
Rated: 5 stars out of 5

I had never made chicken parm. before but have had it in restaurants and this recipe tasted just like it! Thanks Bobby,... great recipe!Read more
recipe Chicken Parmigiana
Julie Port Saint Lucie, FL 01-17-2010
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Can we say WOW!!!
Rated: 5 stars out of 5

Oh my! I have never had chicken parm so tender. I have some very picky eaters in my house and this went over like you would... not believe. My 4 yr old actually asked for seconds. HUGE portions so the second time we made it we invited over a few friends and they actually took home some leftovers! With some nice crusty bread and a glass of wine this was a HUGE hit in my house with young and um...older alike. Making this next time with veal and keeping my fingers crossed! Love your recipes Bobby!!!!Read more